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Menus for April 6-12

This is something new I’m trying.   I will need your comments to know if it interests you.   If not, that’s okay, we’ll just move on to something that does.

Let me begin by saying we nearly always have a smoothie in which I vary the greens and sometimes the fruits.   In the summer I freeze a lot of blueberries, strawberries and when on sale bananas.   In Dec, I freeze persimmons.    When I can buy organic frozen mangos, I add those to my freezer and smoothies.

Lunch is our big meal and for dinner we often just have leftovers or popcorn with applesauce, or even just fruit.

This is the way we eat, which means you would need to modify this menu for your own needs.    We also eat nearly all organic and plant based.   I can’t really say vegan because we do use the honey from the bees that live here.  Recipes that I use follow the chart.




Pancakes (1)

1 banana, 1 persimmon, kale , swiss chard /drink   greens to taste

Roasted tom and Broccolini penne (2)

Lettuce w Avocado


Cocoa Almond baked quinoa  (3)Smoothie:ban, kale,    blueberries

Black beans/guacamole tacos (4) tomatoes, lettuce, olives


Lemon, blueberry crockpot oats (5)Smoothie:  Swiss chard, banana,   strawberries

Delicata squast veg boats (6)

Green salad


Breakfast potatoes (7)

Smoothie: romaine, bananas, bl berries

Kidney Bean bites (8)

Roasted potatoes

cabbage salad


Cocoa almond baked quinoa

Smoothie:  Kale, banana,strawberries

Rainbow burgers (9)

roasted vegetables

lettuce w tomato



Smoothie: your choice

Pizza potatoes,(10)  green   beans

Roasted squash


Pumpkin walnut muffins (11)

Smoothie: ban, swiss chard, blueberries

Quinoa casserole (12), zucchini bread

Large tossed salad, frozen corn

(1) Pancakes:   in blender put 1 cup of WW pastry flour, l cup milk, 1 T honey, 1/2 t salt, 3/4 T baking powder   Blend and let sit for a couple minutes.   You may need to thin it a bit.

(2) http://www.girlmakesfood.com/roasted-tomato-and-broccolini-rigatoni      note that this serves 4.  My plan for the two of us will be to only make 1/2 the recipe and I am substituting Penne for the rigatoni.

(3) http://www.wholefoodsmarket.com/recipe/cocoa-almond-baked-breakfast-quinoa   I make this once and use it twice the first week and freeze the extra.

(4) http://withfoodandlove.com/entrees-main-events/tacos-my-favorite-summer-time-food/

(5) http://3abn.org/recipe/slow-cooker-lemon-blueberry-oatmeal/  I will use 1/2 this recipe and use nut milk instead of coconut

(6) 1 delicate squash,   1/2 pkg tofu, 1 cup of mushrooms, 1 cup cooked rice, kale, almonds.                                                                                                                                     Cut delicate squash into half the long way to make boats.  (another item I freeze) put a touch of oil and salt on them and roast until golden brown on edges 20-25 minutes.  You can do the same with 1/2 package of tofu, cubed at the same time on another pan if you wish  Make a med thick gravy.  Cook mushrooms and at add the kale until it wilts.     Put rice, mushrooms, tofu and kale in boats, add gravy and top with almonds.  Enjoy.   (modified from this recipe)  http://www.loveandlemons.com/2012/11/14/roasted-delicata-squash-ginger-miso-gravy

(7) http://www.forksoverknives.com/wp-content/uploads/BreakfastPotatoesFinalPDF.pdf

(8) http://www.forksoverknives.com/wp-content/uploads/Kidney-Bean-Bites.pdf   This serves 8,  so I will cut it in half and use for one meal this week and one in freezer.

(9)http://www.forksoverknives.com/wp-content/uploads/Rainbow-Burgers-PDF1.pdf  extra burgers will be put in freezer.

(10) Pizza Potatoes.   I bake potatoes, cut in half or slices depending on size, put pizza sauce and toppings on them and warm again in oven.     DH loves these as leftovers as well.

(11) http://blog.fatfreevegan.com/2012/10/mary-mcdougalls-pumpkin-walnut-muffins.html?

(12) Quinoa casserole – which is my company “go to” recipe.   1 1/2 cups quinoa cooked in 3 cups of chicken flavored broth – I use McKays.  1 large onion chopped and water sautéed, add 2 large crowns of broccoli cut into bite sized pieces until just tender.  cover and steam about 5 minutes.  (you may need to add a bit more water to steam).     MIx this with the quinoa cooked earlier and half a package of Daiya cheese.   Put in baking dish and cover with the rest of the cheese.   Bake until golden – about 20 minutes.    This serves 6.    However, since I ususally use it when we have company, we rarely have any left over.

There are a lot of good recipes on the sites to which I have directed you.   My one caution would be to check to see how many they say it serves.   I try to cut a recipe to serve 2 or 4 the first time I make it, just in case I’m not as thrilled as the author.

We use a lot of salads here.   Most often they are some greens and lots of various veggies such as broccoli, cauliflower, cukes,  carrots, whatever you happen to find in your refrigerator.   Often our salads are so substantial, they could stand on their own.

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